Five Dahl Soup
Yield
6 - 8 servingsPrep
40 minCook
1 hrsReady
3 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
mung beans
|
|
| 3 | tablespoons |
pigeon peas
|
* |
| 3 | tablespoons |
yellow split peas
|
|
| 3 | tablespoons |
split green peas
|
|
| 3 | tablespoons |
chickpeas (garbanzo beans)
|
|
| 7 | cups |
stock
|
|
| 1 | teaspoon |
turmeric
|
|
| 1 | tablespoon |
coriander
|
|
| 1 | tablespoon |
ginger root
shredded |
|
| 3 | tablespoons |
ghee (clarified butter)
|
|
| 1 | teaspoon |
salt
|
|
| 4 | ounces |
spinach
fresh |
|
| 2 | teaspoons |
cumin seeds
whole |
|
| 2 | teaspoons |
green chili peppers
minced |
|
| 1 | each |
bay leaves
|
*
|
| ⅛ | teaspoon |
asafetida
|
*
|
| ¼ | teaspoon |
cayenne pepper
|
|
| ½ | teaspoon |
garam masala
|
*
|
| 2 | tablespoons |
coriander
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
mung beans
|
|
| 45 | ml |
pigeon peas
|
* |
| 45 | ml |
yellow split peas
|
|
| 45 | ml |
split green peas
|
|
| 45 | ml |
chickpeas (garbanzo beans)
|
|
| 1.7 | l |
stock
|
|
| 5 | ml |
turmeric
|
|
| 15 | ml |
coriander
|
|
| 15 | ml |
ginger root
shredded |
|
| 45 | ml |
ghee (clarified butter)
|
|
| 5 | ml |
salt
|
|
| 115.6 | ml/g |
spinach
fresh |
|
| 1E+1 | ml |
cumin seeds
whole |
|
| 1E+1 | ml |
green chili peppers
minced |
|
| 1 | each |
bay leaves
|
*
|
| 0.6 | ml |
asafetida
|
*
|
| 1.3 | ml |
cayenne pepper
|
|
| 2.5 | ml |
garam masala
|
*
|
| 3E+1 | ml |
coriander
chopped |
|
Directions
Sort and wash the legumes. Combine in a bowl and soak in hot water for 1 hour. Drain.
Combine the legumes with the stock, turmeric, coriander, ginger root and 1 tablespoon of the ghee in a large pot. Bring to a boil and simmer covered for 1½ hours. Stir occasionally.
Remove the pot from the heat, add the salt and beat with a whisk until the soup is quite smooth. Add the coarsely chopped spinach and cook gently for 10 minutes.
Heat the reamining ghee. When hot, add the cumin and chilies. Fry for 20 seconds then add the bay leaf, asafetida and cayenne. A few seconds later, add 3 tablespoons water. Cook for a minute or so and then pour into the soup.
Sprinkle in the garam masala, coriander and serve.
